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1
sift the flour and salt into a large bowl, cut the shortening into the flour mixture until pieces are the size of a small pea crumbles
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2
combine the vinegar and water in a separate bowl, now add the liquid mixture into the flour one tablespoon at a time, until the flour mixture is moist, and the dough is ready to be put on plastic wrap.
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3
dont over work the dough, you want it kinda crumbly but sticking together, cover the dough with the plastic wrap, place in refrigerator for 30 minutes.
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4
now ready for your apples,in a bowl slice your apples thinly, add the lemon juice toss the apples well ,add your ginger , brown sugar and cinnamon, tossing to mix in with the apples
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5
when dough is ready, roll out your dough on a light floured surface, roll the dough as thin as u can get it, I divided the dough into two balls, easier to roll out, now get a small bowl and cut out dough,
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6
now let make the trun overs, spray your cookie sheet pan with cooking spray.
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7
place the dough on the baking pan, add sliced apples, on one side of dough, flip the dough to seal, useing a fork to seal around the edges.
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8
brush with egg on top of the dough, sprinkle white sugar on top.
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9
bake for 17 minutes till golden brown on 425F,
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10
you may add a little brown sugar in with the apple before sealing,
